When I was growing up, every summer, my mom would make a tomato and cucumber salad that was so delicious. I can still taste it on my tongue years later! This summer, somehow I ended up with a bonanza of cucumbers and decided to make the salad. Would you believe that I wasn’t able to find the recipe online? Or at least, not that quickly? A quick e-mail to my mom and I had the recipe.
This salad recipe can be made the day before or the day of a party or picnic. It’s perfect for Memorial Day, and even better for July 4th when the tomatoes and cucumbers are in season and at their freshest. It tastes best cold, though it can be close to room temperature if needed.
I like to make 2 versions of this salad – one with the tomatoes and cucumbers, and one just with cucumbers.
- Olive Oil
- White Vinegar (White Wine Vinegar would work well, too)
- Dill, Oregano, Basil
- Start by wilting the cucumbers. Slice them very thinly, and put them in a colander to drain with salt on them (preferably sea or kosher salt) for about an hour. I mixed the salt in with my hands for even distribution. If they taste too salty, rinse them afterwards.
- Chop the tomatoes, and mix together with the cucumbers in a serving dish. Add the olive oil, oregano, and basil to taste. Don't put too much oil on. I didn't specify an amount, though keep it light.
- If you use just cucumbers, the dressing is dill and white vinegar with a little bit of sugar. My mom didn't mention it, but I added some freshly grated pepper.
Tips for Making the Tomato and Cucumber Salad
I happened to have small tomatoes, about 2 inches across, from volunteer plants. I think the smaller size works well with the cucumbers, too.